Sous Chef - Lead Creative Menus and High-Impact Events

SSA Consulting Group; Pittsburgh (Allegheny County); On-site; USD 42,000 - 65,000; Full time

Benefits offered by this job

Paid time off (up to 144 hours)

Medical, dental, vision, life and Vol.

401(k) with 15% company match

On-Demand Pay

Meal plan & employee discounts

Tuition discount

Holiday pay 1.5x

Sick leave as per law

Job summary

SSA Group seeks a Sous Chef to lead culinary operations for events and daily service. You will supervise staff, assist in menu pricing, manage inventory, and ensure food safety to deliver the 452 Hospitality experience.

Collaborate with the Executive Chef and clients, train team members, and control costs through planning and waste reduction while maintaining high quality and guest satisfaction.

Qualifications

• Strong interpersonal and communication skills are required.
• Proven leadership with team-building experience.
• Exceptional problem-solving and organizational abilities.
• Demonstrates financial, merchandising, analytical, planning, and leadership skills.
• Ability to adapt in a fast-paced environment.
• Computer knowledge for basic office functions.

Responsibilities

• Lead and supervise culinary operations for events and locations.
• Assist in menu pricing and preparation.
• Ensure food safety, sanitary practices, and proper temperatures.
• Train and coach staff; resolve issues promptly.
• Oversee inventory, product quality, and payroll support.
• Maintain clean, safe work areas and uphold company policies.

Skills

Interpersonal communication

Leadership

Problem solving

Financial management

Merchandising

Analytical skills

Planning

Flexibility

Basic computer skills

Education

ServSafe or Food Handling Certified

HAACP knowledge

Culinary training

18+ age requirement

Tools

None specified

Job description

SSA Group seeks a Sous Chef to lead culinary operations for events and daily service. You will supervise staff, assist in menu pricing, manage inventory, and ensure food safety to deliver the 452 Hospitality experience.

Collaborate with the Executive Chef and clients, train team members, and control costs through planning and waste reduction while maintaining high quality and guest satisfaction.